Method (Serves 4)

  1. Place tuna in single layer in a large shallow glass dish.
  2. In a small bowl, combine the soy sauce, vinegar, sugar, sesame oil, hot chili oil and garlic, mixing well.
  3. Set aside 2tbsp of mixture and pour remaining over the tuna steaks. Cover with cling film and refrigerate 40 minutes, turning over once.
  4. Preheat the grill to maximum temperature and grill for 4-6 minutes until tuna is opaque but still feels somewhat soft in centre.
  5. Cut each tuna steak into thin slices (lengthwise) and fan out onto plates.
  6. Drizzle tuna slices with reserved sauce and sprinkle with coriander.

Tip: Serve with a fresh salad for a light lunch or with noodles and stir fried veg for a main meal.

If you are using a George Foreman Evolve grill, use the ‘sear’ function to achieve a perfectly cooked tuna steak.